Fattoush, a juicy and crunchy mix of fresh herbs, cucumber, tomatoes and grilled pita, is one of the most famous Levantine salads. This version, adapted from Mario Jr. Haddad of popular Lebanese cafe Al Falamanki combines regional variations into one cohesive whole. Adding garlic reflects a traditional recipe from Lebanon’s mountainous regions, while pomegranate molasses (a popular addition in Syria), lends a deep, intense sweetness to the spicy sumac sauce.
This is especially useful for everyday pita: tear it into pieces, drizzle with olive oil, and bake until golden so it stays crunchy even after being drizzled with sauce (or swap it for lightly crushed pita chips). While you can make this tallow year-round, it shines in summer when tomatoes are at their sweetest. Serve it alongside grilled chicken, steak, or fish—or leave it as a light, herbaceous dinner.
Tips for the best fattoush
What exactly is fattoush? Fattoush is a chopped vegetable salad made around grilled or fried pita. The name translates to “crumble,” referring to the crunchy pieces of bread. Sumac—mixed into a sauce or sprinkled over an assembled salad—is the signature condiment of traditional fattoush and gives the dish its distinctive flavor. Soaking spices in warm water will produce maximum flavor.
Is pomegranate molasses important? This ingredient adds an extra layer of sweet and sour flavor to the sauce. If you don’t have it, make your own by boiling pomegranate juice until it’s syrupy, or substitute saba or aged balsamic vinegar—it won’t taste the same, but it provides a similar balance.
How do you keep pita crispy? Bake until golden and crispy—you can go further than you think. Don’t overdress the salad; stir in about a third of the sauce, then add more as needed and serve the rest as a side.
Can I make fattoush in advance? You can prepare all the elements up to a day ahead, but mix everything—especially the pita—just before serving for the best texture.
Exchanges and additions: Radishes add a spicy kick, but you can replace them with thinly sliced red onions or other crunchy vegetables like bell peppers. For herbs, you can use parsley alone, mint alone, or a combination of both along with other herbs such as dill or cilantro.
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